INTRODUCTION

This sour kraut is strong and salty, a wonderful garnish for any dish which needs a punch of flavor.  With the Spanish Needles greens, you also get the benefit of having wild food on hand – any meal can become a wild meal!

INGREDIENTS

1 cup of Spanish Needle greens
2 small or 1 large head of cabbage
1 ounce of ginger, chopped
2 cloves of garlic, sliced in half

2 teaspoons salt or to tastea clean, sterilized jar

STEP 1

Peel off one outer leaf of cabbage and set aside.  Thinly chop cabbage.  Roughly chop Spanish Needle greens, ensuring that pieces aren’t too small.

STEP 2

Combine salt, cabbage and Spanish Needle greens in a large mixing bowl with plenty of space.

Massage salt into the greens for 10 minutes. The cabbage should become soft and release watery brine.

STEP 3

Add garlic and ginger to cabbage and greens mixture and combine.

STEP 4

Tightly pack cabbage mixture into the clean, sterilized jar.  The brine will continue to develop, so leave ample room at the top of the jar.

STEP 5

Use outer cabbage leaf to create a seal on top of the jar. Weigh down the top leaf with a fermentation weight or clean and sterilized stone, so that all leaves are fully submerged in brine.

Cover the jar loosely, so that some air can escape.  Place on a plate, in case excess liquid pours out.

STEP 6

Let it sit for three days, occasionally opening the lid and pressing down on the weight to release excess gas forming throughout.

STEP 7

After three or more days, remove weight and full leaf of cabbage.  Keep sealed and store in the fridge.  Enjoy within a month.

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